I’m HOOKED on these roasted strawberries and rhubarb, and I think you will be too! The sweet-tart, caramelized flavor is amazing with the shortcakes, as well as over pound cake, swirled into ice cream or yogurt, or spooned over breakfast bowls. For a paleo version, swap out the brown sugar for honey.
1tablespoonpacked light brown sugar
2cupsdiced rhubarb (3-4 stalks)
Preheat the oven to 375˚F.
In a small bowl, combine the maple syrup, brown sugar, vanilla and salt. Stir until smooth.
Place the rhubarb and strawberries in a large bowl and pour the maple syrup mixture over. Toss gently to coat. Scrape the fruit onto a parchment-lined baking sheet and spread in a single layer. Roast 30-35 minutes, stirring gently halfway through, or until the rhubarb is very tender and the juices have reduced and look slightly syrupy (the edges will look a bit browned). Immediately transfer the fruit and juices to a bowl.
Make it Ahead: The roasted fruit can be refrigerated for up to 5 days. Reheat or serve cold.